Daily Cupcake Recipe

Recipe for Thursday, August 4th, 2011:
Arnold Palmer Cupcakes with Lemonade Buttercream Frosting

Recipe via Endless Simmer

Prep time: unknown
Bake time: 22 minutes

Serves: not specified

Ingredients [Cupcakes]:

• 1 cup soymilk
• 2 tablespoons lemon juice, divided
• 1/3 cup canola oil
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/2 cup instant unsweetened iced tea mix
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon zest

Ingredients [Frosting]:

• 1/4 cup (4 tablespoons) room temperature butter (or other solid fat)
• 1/4 (4 tablespoons) room temperature vegetable shortening
• 1 1/2 to 2 cups powdered sugar
• 1 to 1 1/2 teaspoons vanilla extract
• 2 teaspoons fresh lemon juice
• 1 tablespoon of fresh lemon zest
• yellow food coloring
• iced tea mix

(A conversion table can be found here.)

Directions:

Preheat your oven to 350° F and line a muffin tin with paper liners.

Whisk the soymilk and one tablespoon of the lemon juice together and set aside to curdle for at least 10 minutes. Sift the flour, iced tea mix, baking powder, baking soda and salt together. In a separate bowl, whisk together the sugar, oil, extracts and remaining lemon juice, then add the soymilk mixture and combine.

Add the dry goods into the wet, and stir by hand just to combine. This batter will be very fluffy and full of air, so take care not to overmix or else it’ll flatten out and get gummy. Fold in the lemon zest at the very end.

Divide the batter evenly into the muffin tin, filling the cups a little over three-quarters of the way up. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool in the tin for 5 minutes, then de-pan and cool completely on a cooling rack.

Make frosting: In a large, high-sided bowl, mash the butter and shortening together briefly until just combined. Working in half-cup installments, mix in the powdered sugar using the lowest speed on your mixer, stopping when you no longer see just butter and sugar, just a homogeneous paste. Add the vanilla, lemon juice, lemon zest, and food coloring and mix again for at least another two minutes, until the frosting is smooth and takes on a satin-like look.

Frost cooled cupcakes with frosting. Dust with iced tea mix.

Recipe for Monday, August 1st, 2011:
Strawberry Lemonade Cupcakes with Strawberry Lemonade Buttercream Frosting

Recipe via Love & Olive Oil

Prep time: unknown
Bake time: 25 minutes

Serves: 12 cupcakes

Ingredients [Cupcakes]:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup oil
• 1 cup full fat coconut milk
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon lemon juice

Ingredients [Frosting]:

• 2 ounces of fresh strawberries
• 1/2 cup granulated sugar
• 2 large egg whites
• 6 ounces unsalted butter, at room temperature
• 2 tablespoons lemon juice (approximately 1 large lemon)
• 1/2 teaspoon pure vanilla extract

(A conversion table can be found here.)

Directions [Cupcakes]:

Preheat oven to 350 degrees F. Line cupcakes tin with paper liners.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.

Directions [Frosting]:

Wash and hull strawberries and toss them into a food processor. Puree strawberries and set aside.

Add sugar and egg whites into a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat. Using the whisk attachment on a stand mixer or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.

Switch to the paddle attachment if you have one, and add the butter a tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. If your buttercream curdles or separates, keep beating and it will come together again.

Once the buttercream is thick and smooth, gradually beat in the lemon juice on medium speed, waiting until each addition is absorbed before adding more, and then the vanilla. By this point you should have a shiny smooth, velvety, pristine white buttercream. You can stop at this point if you want to stick with lemon buttercream. For strawberry buttercream, gradually add in strawberry puree, beating on medium speed until well incorporated.